Paleo: Quick Persian-Style Shrimp & Pepper
over Ginger-Spiced Cauliflower ‘Rice’
Cooking time
10 minutes
Servings
2/4
Calories
310 /serving
Persian cuisine plus paleo diet principles equals pure pleasure for dinner. And this smart sauté is also quick, requiring just 10 minutes of cooking time before it lands in front of you. Start by softening onions and sweet pepper on the stovetop, then toss a load of shrimp into the pan to pink-ify. Tomato paste and warm spices work together to slather it with tastiness, before it’s dropped over ginger-perfumed cauliflower ‘rice’, a carb-conscious alternative to the usual grain.
We will send you:
- 450g Shrimp (BAP-certified)
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 50g Diced onions
- 15ml Ginger paste
- 1 Sweet pepper
- 15ml Tomato paste
- 30ml Vegetable demi-glace
- 6g From Taj to Tagine spices (coriander, fennel, paprika, cumin, turmeric, salt)
Contains: Shrimp
You will need:
Medium pan
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
9 g
Saturated Fat
2 g
Sodium
1450 mg
Total Carb
24 g
Sugars
8 g
Protein
36 g
Fibre
6 g
Preparation
Mise en place
Core and thinly slice the sweet pepper lengthwise.
Sauté the cauliflower rice
In a medium pan, heat a drizzle of oil on medium-high. Add the cauliflower rice and ½ the ginger. Sauté, 6 to 8 min., until softened; season with ½ the spices and S&P.
Cook the shrimp & sweet pepper
Meanwhile, pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the onions, sweet pepper and remaining ginger. Sauté, 3 to 4 min., until the onions are fragrant. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
Coat the shrimp & sweet pepper
To the pan of sweet pepper and shrimp, add the tomato paste, demi-glace and ⅓ cup water (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until slightly reduced.
Plate your dish
Divide the cauliflower rice between your plates. Top with the shrimp and sweet pepper. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
